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10 Questions

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Foodborne Hazards

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Questions and Answers

What is an example of unintentional chemical contamination?

Use of cleaning supplies (correct)

Addition of food preservatives

Applying pesticides by a licensed professional

Storing chemicals in their original containers

What is a best practice for chemical storage to prevent contamination?

Storing chemicals in any available containers

Separate storage area away from food and equipment (correct)

Using a licensed professional to apply pesticides

Using containers or utensils for food storage after cleaning

What should be done with containers or utensils used with chemicals?

Stored alongside food containers

Washed and reused for food storage

Used only for food preparation

Never be used for food storage or preparation (correct)

What is a key practice for using chemicals in food establishments?

Never over apply a chemical Signup and view all the answers

What should be stored along with chemicals to ensure safe usage?

Instructions for use Signup and view all the answers

What is an example of unintentional chemical contamination?

Chemicals from cleaning and sanitary supplies Signup and view all the answers

What is the recommended practice for storing chemicals to prevent contamination?

Store chemicals in their original containers along with the instructions for use Signup and view all the answers

Why should chemicals have a separate storage area away from food and equipment?

To prevent cross-contamination Signup and view all the answers

What is the best practice for using utensils or containers that have been in contact with chemicals?

They should never be used for food storage or preparation Signup and view all the answers

Why is it important to use a licensed professional to apply pesticides?

To ensure proper application and prevent contamination Signup and view all the answers

Foodborne Hazards

Choose a study mode

Podcast

Questions and Answers

What is an example of unintentional chemical contamination?

What is a best practice for chemical storage to prevent contamination?

What should be done with containers or utensils used with chemicals?

What is a key practice for using chemicals in food establishments?

What should be stored along with chemicals to ensure safe usage?

What is an example of unintentional chemical contamination?

What is the recommended practice for storing chemicals to prevent contamination?

Why should chemicals have a separate storage area away from food and equipment?

What is the best practice for using utensils or containers that have been in contact with chemicals?

Why is it important to use a licensed professional to apply pesticides?

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